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Nutritional,textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour |
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| Authors: | Safinaj Huq Pabitra Chandra Das Md. Ahmadul Islam Md. Fahad Jubayer Thottiam Vasudevan Ranganathan Md. Anisur Rahman Mazumder |
| Affiliation: | 1. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh Contribution: Data curation, Formal analysis, Investigation, Resources, Software, Writing - original draft;2. Department of Chemical and Food Process Engineering, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Software, Validation, Writing - original draft;3. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Software, Validation, Visualization, Writing - original draft;4. Department of Food Engineering and Technology, Sylhet Agricultural University, Sylhet, Bangladesh Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Resources, Software, Validation, Visualization, Writing - original draft;5. Department of Food Processing Technology, School of Agriculture and Bioscience, Karunya Institute of Technology and Sciences, Coimbatore, India Contribution: Conceptualization, Data curation, Investigation, Methodology, Project administration, Supervision, Validation, Visualization, Writing - review & editing;6. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh |
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